Advertisement

Food and Bioprocess Technology

, Volume 11, Issue 5, pp 941–952 | Cite as

Effect of Pulsed-Spouted Bed Microwave Freeze Drying on Quality of Apple Cuboids

  • Dandan Wang
  • Min Zhang
  • Yuchuan Wang
  • Alex Martynenko
Original Paper
  • 180 Downloads

Abstract

The effects of novel Pulse-Spouted Bed Microwave Freeze Drying (PSMFD) technology on the quality on natural food products have been investigated. The objective of this research was to study effects of this novel technology on dielectric properties and quality characteristics (moisture content, porosity, microstructure, texture, color, and flavor) of apple cuboids as compared with the conventional drying technologies (air drying and freeze drying). During the first 45 min of drying, the dielectric properties increased due to partial conversion of water from ice to liquid, and then gradually decreased due to the moisture removal. Microwave energy increased sample temperature from minus 20 °C to + 67 °C, which resulted in fast drying to 0.09 g/g within 270 min. Porosity increased almost linearly, reaching 0.87 at equilibrium moisture content. Hardness of apple cuboids increased to 350–450 kPa due to the glass transition in the final period of drying. Better preservation of apple color and volatile compounds demonstrated the benefits of the hybrid PSMFD technology for the production of premium quality dried fruits compared to air drying and freeze drying.

Keywords

Pulse-spouted bed microwave freeze dryer Drying properties Quality Dielectric properties Apple cuboids 

Notes

Acknowledgements

This work was supported by the Mitacs Globalink Research Award, Canada (ATL/Industry Canada FR14904, 2016), China Key Research Program (Contract No. 2017YFD0400901), Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, and Jiangsu Province (China) Agricultural Innovation Project (Contract No. CX (17) 2017), which have enabled us to carry out this study. The authors acknowledge the contribution of Alissa Spinney for the assistance with the manuscript proofreading.

References

  1. Ahmed, J., Ramaswamy, H., & Raghavan, G. (2008). Dielectric properties of soybean protein isolate dispersions as a function of concentration, temperature and pH. LWT-Food Science and Technology, 41(1), 71–81.  https://doi.org/10.1016/j.lwt.2007.01.017.CrossRefGoogle Scholar
  2. Cao, X. H., Zhang, M., Qian, H., & Mujumdar, A. S. (2017). Drying based on temperature-detection-assisted control in microwave-assisted pulse-spouted vacuum drying. Journal of the Science of Food and Agriculture, 97(8), 2307–2315.  https://doi.org/10.1002/jsfa.8040.CrossRefGoogle Scholar
  3. Chen, Z., Zhu, C., Zhang, Y., Niu, D., & Du, J. (2010). Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.) Postharvest Biology and Technology, 58(3), 232–238.  https://doi.org/10.1016/j.postharvbio.2010.06.004.CrossRefGoogle Scholar
  4. Chong, C. H., Figiel, A., Law, C. L., & Wojdylo, A. (2014). Combined drying of apple cubes by using of heat pump, vacuum-microwave and intermittent techniques. Food and Bioprocess Technology, 7(4), 975–989.  https://doi.org/10.1007/s11947-013-1123-7.CrossRefGoogle Scholar
  5. Duan, X., Ren, G. Y., & Zhu, W. X. (2012). Microwave freeze drying of apple slices based on the dielectric properties. Drying Technology, 30(5), 535–541.  https://doi.org/10.1080/07373937.2011.648783.CrossRefGoogle Scholar
  6. Feng, H., Tang, J., & Cavalieri, R. (1999). Combined microwave and spouted bed drying of diced apples: effect of drying conditions on drying kinetics and product temperature. Drying Technology, 17(10), 1981–1998.  https://doi.org/10.1080/07373939908917668.CrossRefGoogle Scholar
  7. Han, Q. H., Yin, L. J., Li, S. J., Yang, B. N., & Ma, J. W. (2010). Optimization of process parameters for microwave vacuum drying of apple slices using response surface method. Drying Technology, 28(4), 523–532.  https://doi.org/10.1080/07373931003618790.CrossRefGoogle Scholar
  8. Huang, L. L., Zhang, M., Wang, L. P., Mujumdar, A. S., & Sun, D. F. (2012). Influence of combination drying methods on composition, texture, aroma and microstructure of apple slices. LWT-Food Science and Technology, 47(1), 183–188.  https://doi.org/10.1016/j.lwt.2011.12.009.CrossRefGoogle Scholar
  9. Jiang, H., Zhang, M., Liu, Y., Mujumdar, A. S., & Liu, H. (2013). The energy consumption and color analysis of freeze/microwave freeze banana chips. Food and Bioproducts Processing, 94, 464–472.CrossRefGoogle Scholar
  10. Jiang, H., Zhang, M., Mujumdar, A. S., & Lim, R. X. (2014). Comparison of drying characteristic and uniformity of banana cubes dried by pulse-spouted microwave vacuum drying, freeze drying and microwave freeze drying. Journal of the Science of Food and Agriculture, 94(9), 1827–1834.  https://doi.org/10.1002/jsfa.6501.CrossRefGoogle Scholar
  11. Jiang, H., Zhang, M., Mujumdar, A. S., & Lim, R. X. (2016). Drying uniformity analysis of pulse-spouted microwave–freeze drying of banana cubes. Drying Technology, 34(5), 539–546.  https://doi.org/10.1080/07373937.2015.1061000.CrossRefGoogle Scholar
  12. Krokida, M., Kiranoudis, C., Maroulis, Z., & Marinos-Kouris, D. (2000). Drying related properties of apple. Drying Technology, 18(6), 1251–1267.  https://doi.org/10.1080/07373930008917775.CrossRefGoogle Scholar
  13. Kumar, D., Prasad, S., & Murthy, G. S. (2014). Optimization of microwave-assisted hot air drying conditions of okra using response surface methodology. Journal of Food Science Technology, 51(2), 221–232.  https://doi.org/10.1007/s13197-011-0487-9.CrossRefGoogle Scholar
  14. Laurienzo, P., Cammarota, G., Di Stasio, M., Gentile, G., Laurino, C., & Volpe, M. G. (2013). Microstructure and olfactory quality of apples de-hydrated by innovative technologies. Journal of Food Engineering, 116(3), 689–694.  https://doi.org/10.1016/j.jfoodeng.2013.01.002.CrossRefGoogle Scholar
  15. Lewicki, P. P., & Pawlak, G. (2003). Effect of drying on microstructure of plant tissue. Drying Technology, 21(4), 657–683.  https://doi.org/10.1081/DRT-120019057.CrossRefGoogle Scholar
  16. Li, Z., Raghavan, G. V., & Wang, N. (2010). Apple volatiles monitoring and control in microwave drying. LWT-Food Science and Technology, 43(4), 684–689.  https://doi.org/10.1016/j.lwt.2009.11.014.CrossRefGoogle Scholar
  17. Liu, P., Zhang, M., & Mujumdar, A. S. (2012). Comparison of three microwave-assisted drying methods on the physiochemical, nutritional and sensory qualities of re-structured purple-fleshed sweet potato granules. International Journal of Food Science & Technology, 47(1), 141–147.  https://doi.org/10.1111/j.1365-2621.2011.02819.x.CrossRefGoogle Scholar
  18. Martynenko, A. (2008). The system of correlations between moisture, shrinkage, density, and porosity. Drying Technology, 26(12), 1497–1500.  https://doi.org/10.1080/07373930802412207.CrossRefGoogle Scholar
  19. Martynenko, A., & Zheng, W. (2016). Electrohydrodynamic drying of apple slices: energy and quality aspects. Journal of Food Engineering, 168, 215–222.  https://doi.org/10.1016/j.jfoodeng.2015.07.043.CrossRefGoogle Scholar
  20. Mothibe, K. J., Wang, Y. C., Mujumdar, A. S., & Zhang, M. (2014). Microwave-assisted pulse-spouted vacuum drying of apple cubes. Drying Technology, 32(15), 1762–1768.  https://doi.org/10.1080/07373937.2014.934830.CrossRefGoogle Scholar
  21. Nadian, M. H., Rafiee, S., Aghbashlo, M., Hosseinpour, S., & Mohtasebi, S. S. (2015). Continuous real-time monitoring and neural network modeling of apple slices color changes during hot air drying. Food and Bioproducts Processing, 94, 263–274.  https://doi.org/10.1016/j.fbp.2014.03.005.CrossRefGoogle Scholar
  22. Ndife, M., Şumnu, G., & Bayindirli, L. (1998). Dielectric properties of six different species of starch at 2450 MHz. Food Research International, 31(1), 43–52.  https://doi.org/10.1016/S0963-9969(98)00058-1.CrossRefGoogle Scholar
  23. Prothon, F., Ahrné, L., & Sjöholm, L. (2003). Mechanisms and prevention of plant tissue collapse during dehydration: a critical review. Critical Reviews in Food Science and Nutrition, 43(4), 447–479.  https://doi.org/10.1080/10408690390826581.CrossRefGoogle Scholar
  24. Quantachrome Instruments. (2012). Multipycnometer manual. Quantachrome Instruments, MVP-6DC.Google Scholar
  25. Sosa-Morales, M., Valerio-Junco, L., López-Malo, A., & García, H. (2010). Dielectric properties of foods: reported data in the 21st century and their potential applications. LWT-Food Science and Technology, 43(8), 1169–1179.  https://doi.org/10.1016/j.lwt.2010.03.017.CrossRefGoogle Scholar
  26. Szczesniak, A. (1963). Objective measurements of food texture. Journal of Food Science., 28(4), 410–420.  https://doi.org/10.1111/j.1365-2621.1963.tb00219.x.CrossRefGoogle Scholar
  27. Tokuşoğlu, Ö., & Swanson, B. G. (2014). Improving food quality with novel food processing technologies. CRC Press.  https://doi.org/10.1201/b17780.
  28. Tsuruta, T., Tanigawa, H., & Sashi, H. (2015). Study on shrinkage deformation of food in microwave–vacuum drying. Drying Technology, 33(15-16), 1830–1836.  https://doi.org/10.1080/07373937.2015.1036286.CrossRefGoogle Scholar
  29. Venkatesh, M. S., & Raghavan, G. S. V. (2004). An overview of microwave processing and dielectric properties of agri-food materials. Biosystems Engineering, 88(1), 1–18.  https://doi.org/10.1016/j.biosystemseng.2004.01.007.CrossRefGoogle Scholar
  30. Wang, D., & Martynenko, A. (2016). Estimation of total, open-and close-pore porosity of apple slices during drying. Drying Technology, 34(8), 892–899.  https://doi.org/10.1080/07373937.2015.1084632.CrossRefGoogle Scholar
  31. Wang, R., Zhang, M., Mujumdar, A. S., & Jiang, H. (2011). Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices. Journal of Food Engineering, 106(4), 290–297.  https://doi.org/10.1016/j.jfoodeng.2011.05.015.CrossRefGoogle Scholar
  32. Wang, Y., Zhang, M., Mujumdar, A. S., Mothibe, K. J., & Roknul Azam, S. M. (2012). Effect of blanching on microwave freeze drying of stem lettuce cubes in a circular conduit drying chamber. Journal of Food Engineering, 113(2), 177–185.  https://doi.org/10.1016/j.jfoodeng.2012.06.007.CrossRefGoogle Scholar
  33. Wang, Y., Zhang, M., Mujumdar, A. S., & Mothibe, K. J. (2013). Microwave-assisted pulse-spouted bed freeze-drying of stem lettuce slices—effect on product quality. Food and Bioprocess Technology, 6(12), 3530–3543.  https://doi.org/10.1007/s11947-012-1017-0.CrossRefGoogle Scholar
  34. Witrowa-Rajchert, D., & Rzaca, M. (2009). Effect of drying method on the microstructure and physical properties of dried apples. Drying Technology, 27(7), 903–909.  https://doi.org/10.1080/07373930903017376.CrossRefGoogle Scholar
  35. Wu, D., & Sun, D. W. (2013). Colour measurements by computer vision for food quality control—a review. Trends in Food Science & Technology, 29(1), 5–20.  https://doi.org/10.1016/j.tifs.2012.08.004.CrossRefGoogle Scholar
  36. Xanthakis, E., Le-Bail, A., & Ramaswamy, H. (2014). Development of an innovative microwave assisted food freezing process. Innovative Food Science & Emerging Technologies, 26, 176–181.  https://doi.org/10.1016/j.ifset.2014.04.003.CrossRefGoogle Scholar
  37. Zhang, M., Tang, J., Mujumdar, A., & Wang, S. (2006). Trends in microwave-related drying of fruits and vegetables. Trends in Food Science & Technology, 17(10), 524–534.  https://doi.org/10.1016/j.tifs.2006.04.011.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Faculty of AgricultureDalhousie UniversityTruroCanada
  2. 2.State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina
  3. 3.School of Food Science and TechnologyJiangnan UniversityWuxiChina

Personalised recommendations